FREMGANGSMAADE TIL FORBEDRING AF FOSFATIDPRODUKTERS FLUIDITETSEGENSKABER

It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with a carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, we...

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Bibliographic Details
Main Authors FLIDER F J, SHORT R G, ORTHOEFER F T
Format Patent
LanguageDanish
Published 14.01.1983
Edition3
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
SPIRITS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with a carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.
Bibliography:Application Number: DK19820003070